Hospitality

The VIP Package offers a 4 Course, 4 Choice Menu.

Starters:

• Pumpkin Soup with Smoked Paprika Pastry Straws (v, n)
• Chicken Liver, Wild Mushroom Pate with Toasted Garlic Brioche Croute and Red Onion Citrus Dressing (n)
• Smoked Salmon and Crab Roulade with Basil Crème Fraiche and Grapefruit Sauce (n)
• Tian of Roasted Peppers and Artichoke Layered with Herb Cream Cheese and Vegetable Relish (v, n, g)

Main Courses:

• Roast Saddle of Lamb with Olive Oil Mash and Mediterranean Vegetable Jus (n)
• Pan-Fried Duck Breast with Kumquat Compote and Dauphinoise Potatoes (n)
• Aubergine, Roma Tomato and Mozzarella Stack with Sweet Pepper Dressing (v, n, g)
• All served with a Selection of Seasonal Vegetables
• Served Cold - Rare Roast Beef with a Tomato Tapenade Marinade, Summer Salad and Shallot Marmalade

Desserts:

• Glazed Lemon and Lime Tart with Blueberry and Mint Confit (v)
• Champagne Poached Peach with Vanilla Ice-cream in a Brandy Snap Basket and Raspberry Coulis (v)
• Chocolate and Orange Terrine with Citrus Mascarpone and Butter Royale Biscuit
• Warm Apple and Cinnamon Strudel with Brandy Anglaise (vSelection of Cheeses with Red Flame Grapes, Quince Jelly and Biscuits 

Selection of Cheeses with Red Flame Grapes, Quince Jelly and Biscuits

Freshley Brewed Coffee

Key

V suitable for vegetarians

VG suitable for Vegans

G suitable for Coeliac

N suitable for nut allergy sufferers

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